Steamed Hapuku, Wild Nettle and Toasted Rye Butter

• 400 g (14 oz) hapuku, skin and bones removed, cut into five equal portions
• 12 nettle leaves, to garnish

To make the nettle purée, put the chicken stock and nettle leaves in a large saucepan over medium heat. Boil the leaves for 2–3 minutes until soft. Drain, reserving the stock, then put the leaves in a blender and blend to a purée. To achieve purée consistency, you may need to loosen with some of the reserved stock. Weigh out 250